Savoury

Asparagus Sauce or Dip
Aubergine Pizza
Avocado Dip
Baconburger Pie
Baked Ham, Egg & Tomato
Breakfast Muffins
Breakfast Muffins (Vegetarian)
Brown Bread
Caulitato Pancakes
Cheats Cottage Pie
Cheese & Bacon Dip
Cheese Bread
Cheeseburger Pie
Cheese Scones
Cheese Straws
Chicken Curry
Chicken in Cream
Chicken Divine
Courgette Latkes
Crackers
Egg Salad
Fish Cakes
Grilled Chicken & Gubbins Sauce
Hard Egg Hollandaise
Harry's Pakora
Hot Breakfast Cereal
Instant Bread
Ketchup
Leafy Salad
Lasagne
Lasagne 2
Mayonnaise
Mexican 'Corn' Bread
Mock Crab
Moussaka
Mushroom Pate
Pancakes
Pan Fried Chicken with Pesto
Pie Crust
Pizza
Quiche
Quiche2
Ramekins
Rump Steak & Shallot Butter
Salmon Kebabs
Salmon & Prawn with Courgette Tagliatelle
Spiced Red Cabbage
Spinach Roll
Sweet & Sour Chicken Stir Fry
Tasty Nibbles
Tortillas
Whitley Goose

Sweet

Becks Chocolate Mousse
Carblife Chocolate Muffins
Caribbean Chocolate Pudding
Cheesecake
Chocolate Cheesecake
Chocolate Brazils
Chocolate Crepes
Chocolate Meringues
Chocolate Mousse
Chocolate Muffins
Chocolate Orange Cheesecake
Chocopans
Coconut Truffles
Custard
Custard Tart
Donuts
Delia's Chocolate Muffins
Fruity Mousse
Instant Cake
Lemon Curd
Lemon and Almond Pudding
Little Pots of Chocolate
Low Carb Delight
Low Carb Profiteroles
Macaroons
Marshmallows
Mince pies
Pouring Syrups
Sponge Cake
Strawberry Jam
Vanilla Fudgy Bars
Vanilla Ice Cream

Asparagus Sauce or Dip
About 10 carbs for the whole recipe
Ingredients:
1 large tin of asparagus spears drained.
3 oz ground almonds
½ clove garlic crushed
¼ tsp paprika
salt and black pepper to taste

In a liquidiser or food processor, blend all the ingredients together until very smooth. Chill for a few hours or overnight. Great with chicken or turkey strips, as an omelette filling or with hard boiled eggs.

Thanks to Gail Banner

Aubergine Pizza
About 25 carbs for the whole recipe.
Ingredients:
1 large aubergine, sliced
6oz mushrooms, sliced
1 large tin chopped tomatoes with herbs
3 tbsp cottage cheese
salt and pepper to taste

Grill the aubergine slices until tender and boil the mushrooms, tomatoes and seasoning until thickened. Stirring occasionally. Pile the mushroom/tomato mixture on top of the aubergine slices and top with the cottage cheese.

Thanks to Gail Banner

Carbohydrate
Addict's
Cookbook

Avocado Dip
2 carbs per serving, Serves 4
Ingredients:
1 medium sized ripe avocado
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) powdered sweetener
150 g (5 oz) curd cheese
pinch of pepper
5 ml (1 tsp) chopped chives

Halve the avocado and discard skin and stone. Put the flesh into a food processor with all the other ingredients except the chives and blend until smooth. Check for seasoning then turn into a bowl and cover the surface with cling film.
Chill until ready to serve. Garnish with chives and serve with raw vegetable pieces or sticks.

BaconBurger Pie
11 carbs for the whole recipe, Serves 6-8
Ingredients:
908g cooking bacon
200g mushrooms
50g onion
100ml double cream
2 heaped tablespoons mayo
150g double Gloucester cheese
3 eggs
Pepper
Lee & Perrins sauce
Optional sliced Pepperoni to decorate pie

Boil bacon for about five mins to get rid of salt, drain and cool.
Chop into bite size bits and fry until crispy, drain.
Chop mushrooms and onion and fry, add Lee & Perrins sauce at this stage, mix well with bacon.
Place in a foil covered buttered pie dish.
Pat down well, leave to cool.
Beat eggs, mayo, cream, pepper together add most of the cheese.
Pour over top, add sliced pepperoni, sprinkle with small amount of cheese.
Bake in a fairly hot oven, gas 5, for about 20 to 25 mins, until set and golden.
Leave to cool before removing foil.
Can be frozen in portions, or eaten cold or warm

Thanks to Sandra Tullin

Cut off the tops of the tomatoes and scoop out the seeds and pulp. Remove the seeds from the pulp with a sieve. Mix the ham,parsley and pulp in a bowl with added salt and pepper to taste.
Divide the mixture and put into the tomatoes, pressing it well down. Place tomatoes in a baking dish, break an egg into each and sprinkle salt and pepper to taste.
Bake in a preheated oven (190°C, 375°F, Gas Mark 5) until the eggs are set, about 15mins. Serve immediately.

Thanks to Barry Groves

Fabulous
Lo-Carb
Cuisine

Cheese and Bacon Dip
About 11carbs for the whole recipe. Serves 4
Ingredients:
225 g Streaky bacon, chopped
1 medium Onion, finely chopped
100 g Double Gloucester cheese with chives
150 ml Single cream
Freshly ground black pepper - to taste

Dry fry bacon until crisp. Remove bacon and fry onion in bacon fat until soft. Drain well.
Crumble cheese into a food processor and add bacon and onion and a little cream. Blend until smooth, gradually adding remaining cream. Transfer to a small saucepan and heat gently.
Stir in pepper to taste and serve warm.

Thanks to Helen Watson

Cheese Bread
34 carbs for the whole recipe
Ingredients
1/2 cup Soy Flour
1/2 cup Gluten Flour
1/2 cup Ground Golden Flax (Linseed)
1 tsp baking powder
salt & pepper
generous pinch of oregano & cayenne (optional)
1 small onion finely chopped
2 eggs
4 floz (1/2) cup olive oil
1/2 cup to 1 cup of water
2oz grated cheddar

Set oven to 375. Line a rectangular tin with baking paper
Gently fry onion till soft in a small amount of olive oil.
Mix all dry ingredients together in a bowl. Mix eggs and oil together in another jug or bowl. Add eggs & oil to dry mixture and beat to a smoothish texture, adding enough water gradually so it is soft dropping consistency.
Add fried onion and cheese. Spread into baking tin. Bake for 15 to 25 mins

Cut it into 30 snack size pieces, about 1 carb each (1.13)

Thanks to Eileen Bynon

Cheeseburger Pie
Total carbs 9c. Serves 4
Ingredients:
500g minced beef
50g finely chopped onion
150g chopped mushrooms
100mls double cream
2 heaped tablespoons of mayo
150g strong cheddar grated
3 eggs
salt & pepper to taste


Fry mince, onion and mushrooms together until cooked season to taste, drain off fat, add Lee & Perrins sauce.
Place in a greased foil covered deep pie dish, flatten with spoon.
Beat eggs add mayo, cream and cheese.
Pour over the top of mince, drop olives around the dish and bake in oven Gas mark 5 for 20 to 25 mins until set and golden brown.
Leave to cool before taking out of pie dish, remove foil.
Cut in to portions and wrap in cling film
This freezes very well.
Lovely with salad, cauli mash, or stir fry (Great in lunchboxes)

Optional 1 Tablespoon Lea & Perrins 2c and 10 black olives

Thanks to Sandra Tullin

Cheese Scones
1 carb each. Makes 12 Scones
Ingredients:
300g Soya Protein Isolate powder
4 eggs
250g Strong Chedder
2 Tablespoons Lee & Perrins sauce
200mls milk
Black pepper
Water 50 to 100mls depending on consistency
half teaspoon baking powder

Add SPI, pepper, baking powder and grated chedder together, mix well.
Add 4 eggs, Lee & Perrins sauce and milk mix well with a knife.
This will look like rough bread crumbs.
Add 50+ mls of water. Take handful squeeze to form a scone shape.(This should still be quite dry to touch)
Bake in hot oven gas mark 6 for about 12 to 15 mins.
Allow to cool.
These are quite heavy but ideal to put lots of butter on! .

Thanks to Sandra Tullin

Cheese Straws
About 1.5carbs each. Makes 30 Straws
Ingredients:
2oz mature cheddar cheese
8oz ground sunflower seeds
1 tsp baking powder
2-3 tblsp single cream

Preheat oven to 200°C/400°F/ Gas Mark 6. Mix all dry ingredients together. Add enough cream to form a dough. Form in to 30 sticks or straws and bake on a non stick, lightly greased baking sheet for about 10 mins. Leave to cool.

Thanks to Gail Banner

Low-Carb Anti-Aging Cooking

Chicken Curry
Approx 5carbs for the whole recipe
Ingredients:
Chicken Pieces
100ml double cream
100ml chicken stock
1tsp ground cumin
1tsp ground coriander
0.5 tsp ginger
1tsp chopped leaf coriander

Fry the chicken pieces first, then gently heat the doublecream, in a pan, while adding the spices and finally the chicken stock. Once this had heated add the chicken pieces and leave it to simmer for 20mins, in order for the sauce to thicken slightly. The chicken becomes very moist and tastes yummy!!

If you miss rice: Grate a cauliflower with a cheese grater then boil or fry it

Thanks to Matt

Chicken in Cream
3.2carbs, Serves 4
Ingredients:
3 tblsps of Basil oil
4 chicken breasts cut into large chunks or thick strips
110grams of mushrooms
2 slices of bacon chopped
100mls Dry white wine
100mls of double cream
1 tblspn of mixed dried herbs
Salt and Pepper to taste

Heat the oil in the pan and sear the chicken, add the chopped bacon, mushroom and herbs cook until chicken is brown. 5-7 mins
Add white wine; cook on high until half reduces wine. 10-15 mins but keep an eye on it
Remove from heat and add cream, salt and pepper to taste.

Thanks to Cinders

Chicken Divine
Approx 6carbs for the whole recipe
Ingredients:
4 chicken breasts (or turkey works well)
4 garlic cloves
1 oz butter
3 or 4 heaped tablespoons of mayo
juice of half a lemon
Broccoli
100mls of double cream
2 tsps of curry powder
salt and pepper

Cook the broccoli florets meanwhile:
Crush the garlic and add to melted butter in a pan, add cubed chicken breasts. Saute for about five minutes.
In a bowl mix the mayo, lemon juice, cream, curry powder and salt and pepper. It should be quite thick.
Drain the broccoli and place on the bottom of an oven dish. Place the chicken with its juices on top of the broccoli and cover completely with the sauce, sprinkle some cayenne pepper or and paprika and place in the oven for 30-35 mins until chicken is cooked and its golden and bubbling.

Thanks to Becky

Courgette Latkes
About 1.5carbs each. Makes 30 Straws
Ingredients:
6 small or 3 large courgettes, grated & drained
(To drain them, grate and put in a colander sprinkle with teaspoon of salt and leave for 20 mins. Squeeze dry, place on a flat clean tea towel, roll up and wring out excess liquid)
1 small onion, grated
3 eggs
One scoop of unflavoured protein powder
Salt & pepper to taste
Oil (2tbsp for the batter and the rest to fry the latkes in)
Mix together all ingredients, let batter sit for up to an hour. If too watery add a bit more protein powder, if too dry add more oil

Heat oil in a heavy frying pan and ladle in the batter. Cook till browned on both sides. They will look a bit like hash browns.
Keep warm until serving time

Thanks to Sandra Tullin

Low-Carb Anti-Aging Cooking

Crackers
About 0.35carbs each. Makes 30 crackers
Ingredients:
100g gluten flour
25g soy flour
50g sesame seeds
75g butter
200g grated cheese (strong cheddar is good)
1 tsp dry mustard
salt to taste
1 egg, lightly beaten

Rub together the dry ingredients until they resemble fine breadcrumbs. Add the beaten egg and mix to a dough.

Roll out the dough and use a pastry cutter to cut out the crackers. The dough is very sticky so roll it out between a folded sheet of greaseproof paper.

Line a baking tray with greaseproof paper and bake the crackers for 5-8 mins (mine do at 7 mins in a fan oven) at 180C.

Egg Salad
About 4carbs for whole recipe
Ingredients:
3 hard boiled eggs
handful of crisp lettuce
6 slices of cucumber
2 teaspoons dijon mustard
1 tablespoon mayo
black pepper
100g cheese

Chop the hard boiled eggs into small pieces and add the mayo and mustard and stir thoroughly. Add black pepper to taste and stir again. Cover a plate with the lettuce to form a bed and on this add the cucumber cut into small cubes. Then on top add the egg mixture evenly. Chop the cheese into cubes or grate it and add to the side. If you don't like mustard, using the same amount of Low Carb Thousand Island dressing is just as tasty!

Thanks to Matt

Fish Cakes
About 11 carbs for whole recipe
Ingredients:
6 oz smoked mackerel (Flaked) or fish of your choice
2 teaspoons of chopped chives
grated rind of 1/2 lemon
½oz butter
1 oz Soya flour
2 fluid oz of double cream
1 egg, beaten
Salt and black pepper.

Melt the butter with the cream. Do not overheat. Add to the Soya flour a little at a time, beating well, and heat gently until thickened. Add the fish, chives, lemon rind, and beaten egg. Mix very well. Add salt and black pepper to taste. Leave in the refrigerator overnight. Form in to cakes and fry for about 5 mins on each side.

Thanks to Gail Banner

Grilled Chicken & Gubbins Sauce
About 5 carbs for the whole recipe. Serves 4
Ingredients:
50g Butter
3 tbsp English mustard
2 tbsp Tarragon vinegar
4 tbsp Double cream
Salt and pepper
8 Chicken drumsticks
Oil

Make the sauce in the top of a double boiler over gently simmering water which should be low enough not to touch the base of the top pan.
Melt the butter, stir in the mustard, the vinegar and lastly the cream. Season with salt and pepper and keep the sauce hot over the simmering water.
Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil. Grill under a hot grill for 20 minutes turning from time to time.
Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer.
When the chicken legs are done serve them immediately with the Gubbins sauce poured over.

Thanks to Helen Watson

Hard Egg Hollandaise
1 carb. Makes about one cup.
Ingredients:
3 hard boiled egg yolks
4 tsp lemon juice
100g (4oz) butter
finely chopped herbs

Blend the yolks in a food processor until smooth, add 2 tbsp of boiling water and the lemon juice and blend until smooth and fluffy. In a small saucepan, heat the butter over a moderate heat until it begins to foam. With the food processor running slowly pour in the butter in a thin stream and season to taste with the herbs, salt and pepper.

Thanks to Barry Groves

Back to Protein:
The Low Carb/No
Carb Meat Cookbook

Harry's Pakora
Pakora 1.5 per piece. Dip 2.5 for the whole recipe.
Ingredients:
6oz soy flour
1/2 onion
1 tsp salt
1 tsp chilli powder
1 tsp cummin seeds
1 tsp coriander seeds
1/3 pint of water
(teaspoons of spices are flat not heaped)

mix together adding water to make a dough. Shape into 18 balls. Get deep fryer to maximum and cook till golden brown.

Dip
25mls full fat Greek yoghurt
1 tsp tomato puree
chilli powder to taste (I used 1/2 tsp)
mix well and serve with pakora

You can add a small amount of different vegetables to the pakora mix such as mushrooms or cauliflower. We tried cauliflower and broccoli and it was great!!

Thanks to Harry Mason

Hot Breakfast Cereal
About 18 carbs for the whole recipe.
Ingredients:
1 egg
6 floz coconut milk
3 tblsp vanilla whey protein powder
2 oz wheat bran
1 tsp vanilla flavouring
sweetener to taste

Combine all the ingredients thoroughly in a saucepan. Bring to the boil, stirring constantly. Cook for a few minutes and serve.
Can also be made with cocoa and chocolate whey protein powder

Thanks to Gail Banner

Instant Bread
About 8carbs for the whole recipe, Serves 8
Ingredients:
100g Ground Almonds
2 Eggs
½tsp Baking Powder
25g Melted Butter

Mix wet ingredients, then add the dry. Pour into whatever container you like and nuke for 2-3 mins (you can tell if its ready by touching the top- it should be dry)

Thanks to Ross Oliver

Ketchup
Makes makes about 6 pints of ketchup. 93 carbs for the whole recipe
Ingredients
2 lbs onions
8 to 10 Garlic cloves
1 lb celery
4 lb tomatoes
2 to 4 Chilli's
1 tsp peppercorns
1 tsp allspice
1 tbsp mustard powder
½ pint vinegar
sweetener equivalent to 1 lb sugar
guar gum

Wash and cut the vegetables. Put in a large pot and add peppercorns and allspice. Cook with a lid on, for about 90 minutes. Pass it through a strainer. Add vinegar and mustard powder and the sweetener. Cook without lid for about 30 minutes. If needed, thicken with guar gum. Pour the Ketchup into glass jars or bottles and close immediately. Once opened it must be consumed within 1 week.

Leafy Salad
3 carbs per serving, Serves 6
Ingredients:
150 g (5 oz) bag mixed salad leaves
1 head chicory
100 g (4 oz) young spinach leaves
For the dressing:
15 ml (1 tbsp) powdered sweetener
100 ml (6 tbsp) natural yoghurt
100 ml (6 tbsp) olive oil
10 ml (2 tsp) wholegrain mustard
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) freshly chopped coriander
Lo-Salt and freshly ground black pepper

Wash mixed salad leaves, chicory and spinach and drain well. Arrange in a serving bowl.
Place all the dressing ingredients together in a screw-topped jar and shake well to blend.
Pour over the salad and serve.

Lasagne
Serves 4, 6 carbs per serving
Ingredients:
500g Mince
150g Dolmio traditional sauce (or similar)
200g Dolmio White Sauce (or similar)
250g Grated Cheddar Cheese
200g (10 slices) President Emental Cheese Slices (or similar)

Putting it together
1. Brown Mince (or Quorn if your a veggie)
2. Stir in Dolmio traditional sauce
3. Line base of greased baking dish with mixture
4. Lay Slices of Emental on top
5. Smear with a thin layer of white sauce
6. Repeat 3,4 & 5 to create another layer
7. Top with grated cheese
8. Bake on 180' for 30 mins

Great hot & cold next day for lunch
Fab with a green salad
Veggies using Quorn will need to add those carbs to the 6 stated

Lasagne2
3 carbs per serving
Ingredients:
Meat Sauce
500g Steak Mince
250g Mushrooms Sliced
200g Bacon (Well grilled and sliced)
1 Can chopped tomatoes
Garlic (to taste)
1 Teaspoon pesto (or use fresh basil)
Seasoning
Grated parmesan (use the cheap boxed stuff not fresh) this is to thicken the sauce so amount depends on how thick you require the sauce to be.

Make Bolognese as per standard recipe

Cheese Sauce
100ml Double cream
Teaspoon parmesan
15g Butter
Dash water
Nuke the above for 1approx 2 mins, stir in a small hand of chedder cheese. Voila!

"Pasta Sheets"
1 x egg beaten
1 Dessertspoon Parmesan
1 Dessertspoon Ground Almonds
Salt & Pepper

Mix above together and make thin "Crepes" cook until quite rubbery.

Then just assemble as you would a normal lasagne, top with cheese and bake!!

Mayonnaise
Trace carbs. Makes about 1 litre
Ingredients:
2 large egg yolks
2tsp wine vinegar
1 tsp Dijon mustard
¼ tsp salt
white pepper
1½cups olive or vegetable oil
fresh lemon juice
single cream

Warm a mixing bowl. In the bowl, combine the
egg yolks, 1 tsp vinegar, the mustard, salt & pepper. Beat vigorously until well combined. Add half cup
of oil drop by drop, beating constantly. Add remaining tsp vinegar and half cup of oil in a stream, whisking constantly. Add lemon juice, salt and pepper to taste and thin with cream as required

Thanks to Barry Groves

Lauri's
Low-Carb
Cookbook

Mexican 'Corn' Bread
2.5 carbs per piece. Makes 12 pieces
Ingredients:
2 green chillies 2 red chillies chopped
½ medium onion chopped
4oz butter

½ cup Soy Flour
½ cup ground golden flax (linseed)
½ cup ground almond
(or any combination of the 3)

2 tbsp gluten flour (optional)
1 tsp baking powder
¼ tsp cumin ¼ tsp chilli powder ½ tsp salt pepper
3 eggs beaten
½ cup water
2oz grated cheddar cheese

Preheat Oven to 375

Gently fry the chillies and onions in the butter until softened. Butter a shallow baking tray (Swiss roll tin). Mix all dry ingredients. Beat eggs into dry mixture, gradually add water. Mix in vegetables, add Cheese.
Spread evenly in tin. If desired, sprinkle with finely grated cheese and pinch of cayenne, if available.
Cook for 15 to 20 minutes until risen and golden brown. Cool and turn out carefully.
Serve hot or cold, with guacamole, sour cream, cheeses, or just by itself

You can leave out the chillies & spice and just have a savoury cheese bread.

Thanks to Eileen Bynon

Mock Crab
About 3carbs for the whole recipe.
Ingredients:
1 Egg, hard-boiled, yolk sieved, white chopped
15g Butter
1½ tsp English mustard
2-3 drops Anchovy essence
110g Red Leicester cheese
2 Cooked chicken breast fillets, skinned and finely chopped
Lettuce, tomato, cucumber - to garnish

Reserve some of the egg yolk. Mix the rest with the butter, mustard and anchovy essence. Carefully mix in the cheese so that it is blended but with the shreds intact. Lightly mix in the chicken. Chill for at least 2 hours to allow the flavours to develop.

Serve on a small bed of lettuce, in a crab shell if possible. Garnish with the reserved egg yolk, chopped egg white and a little tomato and cucumber thinly sliced.

Thanks to Helen Watson

Moussaka
About 15carbs per serving.
Ingredients:
Olive oil
500 - 750g lamb mince
Half a tin tomatoes
Sundried tomato paste
1tsp ground cinnamon
Splash of red wine
Half an aubergine, cut into 1 inch cubes
Tub of creme fraiche
1 egg
Handful of grated cheese

Heat oil and brown mince in a pan - I use a stainless steel saute pan that will go in the oven (otherwise you will have to transfer to an ovenproof dish later). Add rest of ingredients except creme fraiche, egg and cheese. Bring to a gentle simmer, put lid on and leave it alone for atleast 45 mins. The aubergine needs a long time to get really soft and absorb the richness and flavour of the sauce. You could leave the lid off a bit so some of the water evaporates. When it is ready, you need to plop the creme fraiche in a big bowl and break an egg into it. Get a whisk and give it a good whipping - get some air into it. A big bowl with lots of room is best for this. Add handful of grated cheese and fold it in. Smooth this mixture over the top of your meat sauce. Cook it in a hot oven until the topping has risen slightly and turned golden. It doesn't take long - about 20 mins at gas mark 6.

Thanks to Rachel Bishop

Mushroom Pate´
About 12carbs for the whole recipe.
Ingredients:
110g Butter
2 Shallots, chopped
225g Mushrooms, roughly chopped
pinch Cayenne pepper
1 tsp Worcestershire sauce
1 Egg, beaten

Melt 75g (3 oz) butter in a saucepan, add the shallots and cook for 5 minutes until softened. Add the mushrooms, cayenne pepper and Worcestershire sauce. Stir well, cover and cook gently for 25-30 minutes.
Put the contents of the pan into a blender or food processor and blend until smooth. Return the mix to the pan and add the egg. Cook over a very low heat until thickened, being careful not to boil.
Fill into a small dish and chill. Once cold, melt the remaining butter and pour over the surface. Chill until required.

Thanks to Helen Watson

Pancakes
2 carbs per serving, Serves 6
Ingredients:
40g Soya Flour
120ml water
3 Eggs
Pinch of salt

Whisk all the ingredient together for a few minutes and fry with butter or olive oil as you would for ordinary pancakes.

If you don't like Soya Flour
6 carbs whole recipe, makes 4-5
Ingredients:
3 tblsp Wheat Gluten
2 tblsp Cream
1 tblsp Water
1 tblsp Oil
1/2 tsp Baking Powder
2 eggs
1tsp Sweetener
Couple of Shakes of Salt

Quick & Easy
New Diet
Cookbook

Pan Fried Chicken with Pesto
2 carbs each. Serves 4
Ingredients:
1 tbsp olive oil
4 boneless chicken breasts

For the Pesto
6 tbsp olive oil
50g (2ozs) pine nuts
50g (2ozs) Parmesan cheese
50g (2ozs) fresh basil leaves
15g (½oz) fresh parsley
2 garlic cloves crushed
salt
ground black pepper

Heat 15ml olive oil in a frying pan. Add the chicken breasts and fry gently until breasts are thoroughly cooked (approx. 15 to 20mins). While the chicken is cooking make the pesto. Process all the ingredients in a blender or food processor until smooth and well mixed. When cooked remove chicken from pan and cover to keep hot. With the heat reduced slightly, put the pesto in the pan and cook gently, stirring constantly, until the pesto has warmed through.
Pour the pesto over the chicken and garnish with basil leaves.

Thanks to Barry Groves, "Eat Fat Get Thin"

Carbohydrate
Addict's
Cookbook

Pie Crust
About 56 carbs for whole recipe. Serves 8
Ingredients:
6oz ground sunflower seeds
6oz ground almonds
1½ tsp baking powder
1½ oz melted butter
pinch salt
1 tblsp cream mixed with 2 tblsp water

Preheat oven to 190°C/375°F or Gas Mark 5. Mix all the dry ingredients together and then add the melted butter and cream/water mix, using a fork. Use your hands to then form it in to a firm, moist dough. Press in to a 10 inch flan ring and bake blind (cover with greaseproof paper and fill with dried beans) for about 15 mins. Use for favourite pizza toppings or for quiche etc.

Thanks to Gail Banner

Fabulous
Lo-Carb
Cuisine

Pizza
5.2 carbs per slice. Serves 6
Ingredients:
4ozs butter
5 eggs
4ozs Cream Cheese
4ozs H&B Soya Protein Isolate
1tsp salt
1.5tsp baking powder
4ozs ground almonds
1tsp mixed herbs
1 pkt Dolmio Stir In Tomato & Garlic Sauce
8ozs fresh mushrooms sliced
4ozs sliced peppers
8ozs grated cheddar cheese
Free meats of choice

Cream butter and cream cheese, beat in the eggs adding a little of the soya protein isolate if necessary. Mix in ground almonds, salt, herbs, baking powder and sufficient water to make a fairly soft 'sponge'. Spread into a Swiss roll tin or other baking sheet with sides, the size depends on how thin or thick you want the base. I use a full size Swiss roll tin which makes quite a thick base.
Pop into a hot oven (@190C) and cook until risen and golden brown and feels like sponge. Spread the sauce over the base and scatter the other ingredients. Put back into the oven and cook until golden and bubbling, Could be put under the grill at this stage, but as the oven is still hot...

Thanks to TereJane

Quiche
About 12 carbs for whole recipe.
Ingredients:
3 Eggs
6 Rashers Bacon
5oz Extra Mature Gruyere Cheese
5oz Double Cream

Cook the bacon first in a griddle pan then cut it into 1 inch squares
Beat the eggs in a mixing bowl
Mix in the cream
Grate the cheese
Add the bacon
Transfer the mixture to a flan dish. Cook at 170 for 40 minutes or until golden brown

Thanks to Paul Christian

Quiche2
About 8carbs for whole recipe.
Ingredients:
2tbps Parmesan cheese (grated, dried kind)
1 egg
20g softened butter
50g ground almonds
25g sesame seeds (or ground almonds)
pinch of salt (optional)

Mix all of the above together then press into a greased flan dish. Pour an egg mix on top and bake at 180C for about 20-25 mins.

Thanks to Charlotte Tucker

Ramekins
1.5 carbs each. Serves 4
Ingredients:
2 Eggs, beaten
1 tsp Soya flour
50g (2 oz), melted Butter
50g (2 oz), grated Cheese
2 tbsp Single cream
Salt and cayenne pepper
½ tsp Ground ginger
2 tsp, finely chopped Chives

Butter four little ovenproof ramekins. Mix the beaten eggs with the flour, melted butter, cheese and cream. Season with salt, cayenne pepper and ginger and mix in the chives. Pour the mixture into the buttered pots and bake at 190 °C / 375 °F / Gas 5 for 15 minutes.

Thanks to Helen Watson

Rump Steak & Shallot Butter
5 carbs each. Serves 4
Ingredients:
4 Rumpsteaks, each weighing about 225g (8 oz)
Oil
25g (1 oz) Butter
1 tsp White wine vinegar
1 tbsp Worcestershire sauce
4 finely chopped Shallots
Salt and freshly ground pepper
2 tbsp, chopped fresh parsley

Rub the steaks on both sides with oil. Heat the grill until it is glowing. Grill the steaks until just cooked to the point that you prefer, turning 2-3 times.
Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.Heat through, without cooking the shallots, mix in the parsley and keep on one side. Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.

Thanks to Helen Watson

Salmon Kebabs
About 1 carb for whole recipe. Serves 4
Ingredients:
16oz Scottish salmon cubed
3 tblsp white wine vinegar
1 tblsp mint chopped
2 tblsp tarragon chopped
salt and pepper

Divide salmon cubes between 4 large skewers. Whisk together all of the other ingredients, brush salmon with the dressing. Barbecue for 5 minutes turning frequently.

Recipe & image courtesy of Regal Fish Supplies & the Sea Fish Authority

Salmon & Prawn with Courgette Tagliatelle
About 8carbs for whole recipe.
Ingredients:
200g Salmon
100g Prawns
Couple of knobs of butter
100g Mascarpone
100ml cream
200g Courgettes

Put a couple of knobs of butter on the salmon, wrap in foil and cook in the oven. 180ºC for 25 mins.

Put Mascarpone and cream in a pan and heat gently. I used milk and it was just the right consistency, so if using cream it may be better to thin down. Add prawns to liquid and simmer.

Using a potato peeler, ‘peel’ the courgette into ribbons. Melt some more butter in a frying pan, add the courgettes and fry.

When salmon is cooked, break into pieces and add to pan containing prawns. Give a good stir to mix salmon and prawns.

Pour sauce over courgettes in pan, give a good stir. Transfer to plate. I added loads of black pepper and it was gorgeous.

Thanks to Marie Lauder

Fry the onion in a non stick frying pan until soft. Add the spices and cook for another minute. Turn in to a casserole dish, add the cabbage and sunflower seeds, cover and bake for 2 hours at 170°C/325°F, Gas Mark 3. Serve with chicken or turkey.

Thanks to Gail Banner

Blend together the first seven ingredients. Heat oil in a large wok or frying pan and fry chicken for 2 - 3 minutes. Add the vegetables except the beansprouts and stir fry for 4 minutes. Add the beansprouts and sauce and cook, stirring until thickened.
Remove from the heat and stir in Sweetener.

Low-Carb Anti-Aging Cooking

Whitley 'Goose'
About 5carbs per serving. Serves 4
Ingredients:
4 Small onions, peeled and left whole
110 g Cheddar cheese, grated
Black pepper
A ‘walnut’ of butter
450 ml Single cream

Preheat the oven to 200°C / 400°F / Gas 6.

Place the onions in a saucepan and cover with lightly salted water. Bring to the boil and boil for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little. Chop the onions roughly and mix with half the cheese. Season.
Butter an ovenproof dish with the ‘walnut’ of butter and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese. Bake for 20-30 minutes, or until golden.
Serve as an accompaniment to cold meat or ham.

This is a traditional dish from Whitley Bay. It has nothing to do with real geese, though!

Thanks to Helen Watson

Becks Chocolate Mousse
4 carbs each. Serves 4
Ingredients:
50g Butter
3 tbsp Cadburys cocoa
1/3 sachet Gelatine(4grams)
250g Mascapone Cheese
5–8 tbsp Sionon
1 tsp Vanilla Essence

Method
1.Put 100ml of BOILING water in a large mixing bowl and sprinkle the ½ sachet of Gelatine into it – mix well (don’t let the water go off the boil before you add the Gelatine)
2.Add the Mascapone cheese and whisk
3.In a second smaller bowl nuke the butter for 30 seconds (based on 800w micro)
4.Stir the cocoa into the softened/melted butter then add the sauce type mixture to the whisked Mascapone.
5.Add Vanilla Essence and whisk it all together
6.Add 5 tbsp Sionon and taste it because that is sweet enough for me but sometimes I add more if Im in a sweeter mood and I have gone up to 8 tbsp.
7.Divide mixture into 4 suitable pots/dishes/glasses whatever you prefer
8.If possible leave to set in the fridge overnight but at least for 3 hours – the longer the better.

Thanks to Becks

Carblife Chocolate Muffins
About 2 carbs each. Makes 12
Ingredients:
4ozs butter
4ozs cream cheese
4ozs ground almonds
4ozs Soya Protein Isolate
5 eggs
1 cup water
2 tblsp sweetener
1 tsp salt
1.5 tsp baking powder
3/4 tablespoon vanilla essence
1 bar dark Carblife chocolate (your choice of flavour)

Cream butter and cream cheese, beat in eggs add essence and water, stir to mix.
Mix all the powdered ingredients together and add with your choice of chocolate (well crushed, but not too fine), to the liquid mix. Add a little more water if your mixture is too sticky. It should be the consistency of a sponge mixture.
Bake in a 12 hole muffin tray for approx. 20 - 25 minutes until risen and golden.

Thanks to TereJane

Caribbean Chocolate Pudding
About 5 carbs each. Serves 4
Ingredients:
14 oz tin of coconut milk
1 packet of plain gelatine
1 large teaspoon instant coffee granules or powder
1 oz of cocoa powder
6 table spoons of heat resistant powdered sweetener or equivalent liquid
2 fluid oz of water

Mix cocoa, coffee and sweetener together in a heatproof bowl. Heat the coconut milk to vigorous boiling point. Beat half of the boiling coconut milk in to the cocoa mixture, then stir in the remainder once the coffee and cocoa has dissolved. Cool in the refrigerator until tepid. Sprinkle the gelatine on to the water, leave for about 5 mins, then heat gently until it is dissolved, do not boil. Add the dissolved gelatine to the coconut mixture. Making sure it is well mixed. Pour in to serving bowl and chill until set.
If you can spare a few more carbs, serve with fresh whipped cream.

Thanks to Gail Banner

Low-Carb Meals
in Minutes

Cheesecake
About 5 carbs each. Serves 4
Ingredients:
12 oz softened cream cheese
1 egg
4ozs sweetener
1 tsp vanilla

Topping
4flozs sour cream
2 tblsp pourable sweetener

Preheat Gas Mark 2 /300°
beat cheese and egg and sweetener well till smooth
Bake 15 min
Remove, cool a little
mix topping till well blended
pour over, bake 5 min

I don't like sweet so I used a sachet of Mc D s Canderel you get with the coffee. Also left out vanilla. This is lovely cheesecake:

Thanks to Pamela Blackburn

Chocolate Cheesecake
About 19carbs whole recipe. Serves 4
Ingredients:
50g Des coconut
50g Ground almonds
1 scoop of whey powder or 24g
50g pecan nuts
1 block of cream cheese 255g
4 heaped tablespoons of cocoa
30 to 40g butter

put cream cheese in micro for 1 min on defrost.
Add cocoa and beat until very soft.
In another bowl add coconut, whey powder, ground almonds and chopped pecans together.
Melt butter add to coconut and whey, mix well, put into cake tin (loose bottom)pat down well, leave to cool.
Add cream cheese and cocoa mix, spread well, chill over night.

Thanks to Sandra Tullin

Chocolate Brazils
About 5 carbs.
Ingredients:
1 bar Carblife Chocolate Bar
Almonds or Brazil Nuts

Heat chocolate in bowl over steam of boiling water. Once melted take chocolate away from heat, add some fresh cream (I used one tablespoon for one Carblife bar) and mix together. Add brazil nuts (or nut's of your choice!)and stir in so covered in chocolate Take out a place on greaseproof paper and leave to set in fridge.
Carbs vary depending on dark or milk chocolate and on nuts used - but lovely as a special treat!
Best of all, you get to eat leftover melted chocolate from bowl
I used one bar of CChem and this covered over 25 nuts (brazils and almonds.

Thanks to Annie

Chocolate Crepes
About 2 carbs whole recipe.
Ingredients:
4 large eggs.
5 drops vanilla essence.
4 tsp sionon or equivalent.
butter for frying.
L/C chocolate. (grated)
Extra thick cream.

Seperate eggs; whisk egg yolks, vanilla essence, 4 tbs water and half the sionon together.
In a seperate bowl whisk egg whites until peaked add rest of sionon and whisk until stiff. Fold in yolk mixture.
Melt butter in a non stick pan and cook as pancakes. Makes 2. Or pour half mixture into pan cook until bottom is golden then place under grill to cook top of mixture.

Place on a warm serving plate sprinkle on chocolate, fold in half and serve with cream.

Thanks to Jayne Clarke

Whisk the egg whites with the vanilla and cream of tartar until soft peaks form. Whisk in the cocoa and crushed sweeteners. Drop tablespoons of the mixture on to a non-stick baking parchment covered baking sheet. Bake at 120°C/250°F, Gas Mark ¼ for about 1 hour, turn off the heat and allow the meringues to sit in the oven for a further 30 mins. Serve with strawberry puree or low fat cream.

Thanks to Gail Banner

Half fill a medium saucepan with water and bring to the boil. Turn down the heat to establish a gentle simmer. Meanwhile, break the chocolate into pieces and place in a bowl with the coffee and butter: you need a bowl that can be suspended over the saucepan of just-simmering water so that the ingredients can melt but not actually come into contact with the water.

Stir occasionally until all the ingredients are amalgamated. Remove the bowl from the pan, stir in the rum and then allow the mixture to cool for a few minutes. Separate the eggs - the yolks into a small bowl without breaking them, and the whites into the bowl of a mixer. While the chocolate mixture is still relatively hot, stir in the egg yolks one by one, mixing in well between each addition, the idea being that the yolks "cook" slightly.

Beat the egg whites until they form firm peaks. Take two tablespoons of the egg white and gently stir them into the chocolate to slacken the mixture. Then fold in the rest with a metal spoon until there are no streaks or pockets of egg white. Pour the chocolate mixture into little pots or ramekins - filling them almost to the brim. Alternatively, pour into a bowl and serve scoops into serving dishes.

Either way, cover individually with a sheet of cling-film and chill in the fridge for at least six hours or overnight.

Thanks to Demi Hayward

Chocolate Muffins
About 3 carbs per muffin
Ingredients:
4 fluid oz water
6 fluid oz double cream
6 fluid oz good quality oil
1 teaspoon vanilla essence
3 eggs
1 teaspoon liquid sweetener
5 oz vanilla whey protein powder
2 tablespoons heat resistant powdered sweetener
2 tablespoons oat flour
2 tablespoons gluten flour
3 teaspoons of cocoa
2 teaspoons of baking powder
2 tablespoons chopped walnuts
2 teaspoons of orange peel

Mix together the cream, the water, the oil, vanilla essence, eggs and liquid sweetener. Then mix in thoroughly the oat flour, powdered sweetener, gluten flour, protein powder, baking powder, cocoa and orange peel. Mix in the nuts and pour in to greased muffin tins. Bake for 10 to 15 minutes at Gas Mark 4 or 180°C.

Thanks to Gail Banner

Chocolate Orange Cheesecake
About 3 carbs per slice. Makes 5 slices
Ingredients:
To make the cake:
2 blocks of Philly cream cheese, softened
3 tbsp cream
1 beaten egg
Sweetener to taste (should stay sweet when heated)
1 tsp vanilla
1 tsp orange extract
the grated zest of a small orange- optional
3 tbsp - 1/4 cup cocoa (depends on how chocolatey you like it.)

To make the crust:
1/2 cup almond flour
2 tbsp sweetener
1 tbsp cocoa
3 tbsp butter, softened almost till melted
dash of cinnamon (secret ingredient)

Prep time: 15 mins
Bake time: 10mins + 30mins
Chill time: Overnight
Preheat your over to 180 C

1. Combine all crust ingredients in a bowl till well mixed and crumbly. Dump into a small loaf pan (about 8 inches long, 4 inches wide, 3 inches deep-ish) and pat down. If you like a crust with a bit more bite, toast some chopped almonds, and throw them in there too. Bake for 8-10 mins till golden. Let cool slightly.
2. Beat the cream cheese, cream, vanilla, sweetener and egg till thick and fluffy. Remove half of the mixture to another bowl.
3. In the first bowl, add the cocoa, till well mixed. If it looks too light, either put in some more cocoa till the colour looks appealing, or use a dab of professional cake decorating paste colour. Taste it to adjust sweetness to your liking.
4. In the second bowl, add in the orange extract, and orange zest to the cream cheese mixture. Again, if the extract happens to be uncoloured, you can use a dab of orange food colouring. Adjust sweetness.
5. Pour the orange cream cheese mixture over the crust. Top off with the chocolate layer. If you want to get really fancy, you can make a couple of layers alternating.
6. Bake at 180 C for 30 mins, until the top is firm, and has fine cracks.
7. Chill overnight. (This cake really improves the second and third day, when all the flavours intensify and blend.)
8. Serve with a dollop of whipped cream, and a low-carb chocolate chunk on the top.

Thanks to Carly

Chocopans
About 20 carbs for the whole recipe. Makes approximately 10 pancakes.
Ingredients:
½ oz wheat bran
¼ oz wheat germ
4 eggs
5 floz coconut milk
1 tblsp cocoa
2 tblsp chocolate whey protein powder
4 crushed saccharin sweeteners

Whisk all the ingredients together and fry as you would ordinary pancakes.

Thanks to Gail Banner

Lauri's
Low-Carb
Cookbook

Coconut Truffles
Makes 45, carbs 0.4 each
Ingredients:
3 ozs butter
2 tbsp ground almonds
Sweetener
3 tbsp cream
6 oz. desiccated roasted coconut
rum flavour

Mix butter, ground almonds, cream and sweetener. Add 5 oz. desiccated roasted coconut, keep the mixture cool for 10 minutes and form about 45 little balls. Turn the balls in the rest of the desiccated coconut.

Blend or whisk 2 tablespoons of cream and 2 tablespoons of water with the egg and yolks and vanilla essence. Heat the remaining cream and water until nearly boiling, quickly stir this in to the egg mixture, thoroughly. Stand the custard in a bowl over hot (not boiling) water. Stir continuously until the custard thickens, do not let it boil or you will have scrambled eggs. Cool and add the sweetener. Delicious with anything sweet or even on its own.

Thanks to Gail Banner

Melt Butter, Mix with Ground Almonds, press into small flan case and push up sides to form a "pastry" crust. Bake blind for 10 mins in a medium oven.

Filling
2 Eggs
½ pint double cream / water mix.
1 Drop vanilla essence
1 rounded teaspoon Hermesetas Gold (or alternative)

Whisk all the above together pour over crust, grate nutmeg onto top and bake for 20 mins on low/medium heat.

Thanks to Donna Gascoyne

Mix together. Deep fry in oil for 20 seconds each side. If you make them long and thin it makes them crunchier. You could dust with sweetener and maybe a little cinnamon

Thanks to Chris Hambling

Delia’s Chocolate Muffins – adapted for Low Carb
About 1 carb each, makes 24
Ingredients:
3 ½ oz ground Almonds
1 ½ oz Gluten flour
3 tbls Cocoa Powder
1 Dsp Baking Powder
1/4 tsp salt
2 large eggs lightly beaten
12 pkts splenda (if you have a sweet tooth then you will need more than
this!)
5 fl oz Cream ( or milk)
2oz butter melted and cooled slightly
1oz chopped chocolate (optional)

Mix the Ground Almonds, flour , Cocoa powder, Baking Powder and salt together
In a separate bowl mix the egg, sweetener, cream and melted butter.
Take a large spoon and quickly fold the dry ingredients into the wet ones (in about 15 secs) don't beat or stir. Fold in Chopped chocolate with a minimum of stirring

Divide into greased or lined muffin tins (24 mini or 6 large) and cook at 200c for 10 to 15 mins

Variations

Replace some of the Almonds with ground desiccated coconut, tastes like chocolate Bounty’ cakes !
Omit the cocoa & chocolate and add vanilla essence and add blueberries,or apricots & chopped almonds, or coffee & walnut, coconut & lime zest.
Top with cream cheese with a tiny bit of sweetener and either essence or lemon or lime juice.

Thanks to Eileen Bynon

Fruity Mousse
About 6 carbs for the whole recipe, Serves 4
Ingredients:
1 pack of SF jelly,
1 pack of cream cheese 255g.

Beat cream cheese until soft. Make up jelly with half water, leave to cool for 5 mins. Mix well with cream cheese and chill for a few hours.

Thanks to Sandra Tullin

Instant Cake
About 8carbs for the whole recipe, Serves 8
Ingredients:
100g Ground Almonds
2 Eggs
½tsp Baking Powder
25g Melted Butter
1 tbsp sweetener

Mix wet ingredients, then add the dry. Pour into whatever container you like and nuke for 2-3 mins (you can tell if its ready by touching the top- it should be dry)

You can add cocoa, coconut, grated chocolate, etc to suit your taste

Thanks to Ross Oliver

For the lemon syrup (optional)
100ml/3½floz lemon juice
100ml/3½floz stock syrup
finely grated zest of ½ lemon
1 vanilla pod, split
50g/2oz caster sugar
For the raspberry coulis (optional)
225g/8oz fresh raspberries (tinned can also be used)
3-4tbsp/45-60ml stock syrup or 2-3tsp icing sugar

For the garnishes
caster sugar, for rolling vanilla strips (optional)
2-3tbsp ground caramel or icing sugar, for dusting and glazing (optional)
10 raspberries per portion
6-8 scrolls of clotted or whipped cream (optional)

You will need six 8 x 5cm/3½ x 1¾in individual metal rings, well buttered, and a baking tray topped with well-buttered parchment paper, or two 450g/1lb loaf tins, lined with buttered parchment paper (two tins will provide a deeper texture).

Method
1. To cook the lemons, cover with cold water, bring to the simmer and cook for a minimum of 1 hour. Remove from the water, saving 100ml/3½floz of the liquor, and cut into quarters, allowing to drain well. Remove the pips and blitz with the saved liquor to a smooth, thick puree in a food processor or liquidizer. Push through a sieve and leave to cool.
2. Pre-heat the oven to 180C/350F/Gas 4. Whisk the eggs and sugar together in an electric mixer to a thick sabayon (similar to lightly whipped cream). This may well take 6-8 minutes to achieve. While this is whisking, add the baking powder to the ground almonds, rubbing the mix between your thumb and forefinger to a smooth texture.
3. Add the lemon puree to the sabayon, followed by the almonds. Whisk slowly for 1 minute. This will help take some air out of the mix, preventing it from souffleing in the oven.
4. Spoon into the buttered moulds on a parchment-lined baking tray, filling each three-quarters full, or divide between the papered loaf tins. Place in the pre-heated oven and bake for 30-35 minutes (the loaves will need 45-50 minutes).
5. Remove from the oven and leave to cool before removing the moulds. The sponges can now be kept in an airtight container for several days until needed. To re-heat, place individual puddings in a microwave for 20-30 seconds until warmed through.
6. For the lemon syrup, bring all the ingredients to the boil and cook on a rapid simmer to a thick consistency. Remove the vanilla pod and use the syrup as it is, or strain through a sieve to remove the zest. Serve at room temperature.
7. To make the raspberry coulis, liquidize the fruits with the syrup or sugar, then push through a sieve; the sauce is now ready to use.
8. To make ‘vanilla sticks’ to use as a garnish (optional), rinse the split pod removed from the syrup. Press flat with a ruler before cutting with a sharp knife into extra fine strips. These can now be rolled in caster sugar and left to dry.
9. To finish the dessert, it’s best to glaze the puddings on their flat base; this will also provide the perfect platform on which to sit the clotted/whipped cream. The ground caramel or icing sugar (the caramel giving an instant bitter-sweet flavour) can be sprinkled through a tea strainer or sieved on top of the puddings, before glazing with a gas gun or under a pre-heated grill. If using icing sugar for a crunchy top, three layers will be needed. Place each pudding in the centre of a plate. The raspberries can now be positioned in pairs at five spots around the dessert, spooning 2tsp of coulis, if using, on each. Drizzle the syrup around, if using (a squeezy bottle will make this job a lot easier), before finishing with a scroll of clotted cream or whipped cream, if using, on top of each dessert. The fine vanilla stick can now be placed on top of the cream.

Fabulous
Lo-Carb
Cuisine

Break the chocolate into small pieces into a blender. Heat the cream to just below boiling point. Pour into the blender, and whizz until the chocolate is melted. Add in a small pinch of salt, the extract and the egg. Whizz again for about 15 seconds. Pour into four or six ramekins. Cool, cover, and chill overnight. Will last four days in the fridge (some hopes), getting more fudge-like. Sprinkle with cocoa powder to serve.

Thanks to Penny Curtis

Make the jelly up in the water, leave to cool but not set, add the rose water, slowly whisk in to the cream, pour in to a small shallow dish and leave to set in the refrigerator. Cut in to small cubes.

Thanks to Gail Banner

Low Carb Profiteroles
Makes at least 24 – ½ carb each
Ingredients:
30g Ground Almonds
30g Gluten Flour
50g Unsalted Butter
1 Pack sweetener
2 Eggs well beaten
150ml (5floz Water)

Chocolate sauce
50g Carblife or Boots Dark Chocolate
50g Unsalted Butter
150g Double Cream - Whipped

Preheat oven to at 400 F / 200 C.

Measure out the flours and sweetener and combine in a bowl or jug.
Put water in medium saucepan together with butter. As soon as the butter is melted and the mixture comes to a boil turn off the heat immediately. Tip all the flour in at once, beating vigorously with an electric hand whisk until you have a smooth ball of paste and the sides of the saucepan are clean.

Add the beaten eggs a little at a time, mixing in thoroughly before adding more. Beat until you have a smooth glossy paste.

Place teaspoons on a greased baking sheet ( or mini muffin tins) and bake for 10 minutes. Increase temp to 425 F / 225 C and bake for a further 15-20 minutes until buns are crisp, light and golden. ( My fan oven needs a lot less than this) Pierce the sides and let cool on a rack.

Split and fill with cream.

Melt chocolate and butter ( adding sweetener if necessary) and pour over.

Thanks to Eileen Bynon

Macaroons
About 20 carbs for the whole recipe
Ingredients:
2 egg whites
2½ oz of unsweetened desiccated coconut
5 tablespoons of powdered heat resistant sweetener or equivalent liquid sweetener
4 fl oz of double cream
½ teaspoon of almond essence
½ teaspoon of vanilla essence

Combine together well, the sweetener, cream, coconut, and essences. Leave the mixture for about ½ an hour. Preheat the oven to Gas Mark 4, 180°C. Whisk the egg whites until soft peaks form and then fold in to the coconut mixture. Put a teaspoon at a time, of the mixture on to a greased baking sheet and bake for about 15 mins, until browned.

Thanks to Gail Banner

Marshmallows
About 8 carbs for the whole recipe
Ingredients:
30 grams of unflavoured gelatine
3 egg whites
5 tbsp of powdered sweetener
6 fluid oz of boiling water
2 fluid oz of cold water
2 teaspoons of vanilla flavouring or extract

Sprinkle the gelatine in to the cold water and leave for 4 or 5 minutes. Then combine it with the boiling water in a saucepan, heat & stir until dissolved. Once dissolved remove it from the heat and cool to a syrupy consistency. Add the vanilla flavouring and the sweetener, stir well. Whisk the egg whites until they form soft peaks and very slowly add the cooled gelatine mixture, whisking continuously. After all the gelatine mixture is added, whisk for a further 2 to 3 minutes until the mallow mixture is very fluffy. Pour the mixture in to a greased shallow dish, allow to set, cut in to bite sized pieces.

Thanks to Gail Banner

Mince Pies
About 30carbs for the whole recipe (makes 12)
Ingredients:
Pastry
3oz Gluten Powder
3 oz Ground Almonds
2 oz butter
water to bind

Mincemeat

Rub butter into Gluten powder and Ground Almonds until you get breadcrumb consistency. Add enough water to bind. Line your pie tin. Put as little mincemeat as you can get away with into each pie. (I used less than half a tsp)

Topping
2 oz butter
1 oz Sionen
1 oz gluten powder
1 oz ground almonds
1 tsp baking powder
1 egg

Cream butter and sionon together, add egg and beat. Fold in gluten powder, ground almonds and baking powder.

Top each pie with a teaspoonful of topping mix and bake at gas mark 4 for about 15-20 mins until golden on top.

Thanks to Jane Spence

Pouring Syrups (great for pancakes)
About 15 carbs for the whole recipe.
Ingredients:
8 floz water
1 tbsp arrowroot powder
2 tsp. banana flavouring
3 saccharin tablets (or to your taste)

Heat water and arrowroot, stirring constantly until boiling. Remove from heat and stir in the saccharin until dissolved, then add the flavouring. Store syrup in a squeezy food bottle (I use a clean empty squeezy ketchup bottle). Store in the fridge and shake before use.
You can use any flavouring you wish of course.

Thanks to Gail Banner

Sponge Cake
10.2 carbs for the whole recipe.
Ingredients:
3 tblsp soya flour
8 tsp equivalent sugar substitute
5 eggs separated
4 tsp vanilla essence
½ tsp grated lemon rind
½ tsp cream of tartar
4 tblsp whipping cream

Preheat oven to 170°C, 325°F, Gas Mark 3. Grease a sponge tin with butter or oil.
Beat egg yolks and sugar substitute until well blended. Add vanilla and lemon rind. Continue to beat and add soya flour one tablespoon at a time. Beat until well blended. Add cream.
In a separate bowl, beat egg whites with cream of tartar until stiff. Fold yolk mixture into whites mixture, with an under and over movement. Be careful not to break down the egg whites.
Turn into sponge tin and bake for about half an hour.

Strawberry Jam
2.7 carbs per 10g. Makes 450 g (1lb)
Ingredients:
75 ml (3 fl oz) orange juice
7.5 ml (1½ tsp) powdered gelatine
275 g (10 oz) strawberries
45 ml (3 tbsp) powdered sweetener
a little red colouring if required

Place 45 ml (3 tbsp) of the orange juice into a small basin and sprinkle over the gelatine. Leave to soak while cooking the strawberries.
Hull the strawberries, put them into a pan with the remaining orange juice and mash them lightly to break them up slightly. Over a low heat cook the strawberries for 3 - 4 minutes until they are just soft. Turn off the heat, stir in the soaked gelatine and keep stirring until it has dissolved. Stir in a few drops of red colouring if liked, then leave the jam to cool.
Leave the jam to cool for 10 minutes then stir in the sweetener. Pour the jam into a clean, warm jar, cover and label.

Leave the jam to cool completely then store in the refrigerator and use within 1 week of opening.

Vanilla Fudgy Bars
About 3 carbs per bar. Makes 8 Slices.
Ingredients:-
6 oz butter
4 oz cream cheese
3 tablespoons of chopped walnuts
8 oz of vanilla protein powder
3 tblsp powdered sweetener
few drops of vanilla essence

Melt the cream with the butter and stir in the protein powder, sweetener and vanilla essence. The mixture should be very stiff, you may need to knead it with your hands. Knead in the walnuts and put the mixture in to a small square tin. Refrigerate until cold and cut in to 8 pieces.

Thanks to Gail Banner

Back to Protein:
The Low Carb/
No Carb Meat
Cookbook

Whip the cream until soft peaks form. Do not over whip. Whisk or blend the other ingredients together and then gently fold this mixture in to the cream. Make sure it is well mixed but do not mix it so that the volume of the cream is reduced too much. Transfer to freezer proof container and freeze. Allow space for the ice cream to expand.

Thanks to Gail Banner